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Coconut Curry Soup with Chicken, Chickpeas and Hearty Greens Recipe

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4 from 15 reviews

This Coconut Curry Soup with Chicken, Chickpeas, and Hearty Greens is a deliciously satisfying and nourishing dish. Combining tender chicken breast, creamy coconut milk, protein-rich chickpeas, and vibrant greens, this soup offers a perfect balance of flavors and textures. Infused with red curry paste and fragrant spices, it is both comforting and health-conscious, ideal for a wholesome meal that warms you from the inside out.

Ingredients

Soup Base

  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, diced
  • 4 garlic cloves, minced
  • 1 tablespoon red curry paste, plus more to taste
  • 1 (14.5 ounce) can diced tomatoes
  • 4 cups chicken stock
  • 1 (14 ounce) can chickpeas, drained and rinsed
  • 2 (14 ounce) cans coconut milk, shaken
  • 2 teaspoons fish sauce
  • 2½ teaspoons sea salt, plus more to taste

Main Ingredients

  • 1½ pounds chicken breasts, thinly sliced
  • 2 cups kale or chard leaves, roughly chopped, or baby spinach

Finishing Touches

  • 2 tablespoons lime juice
  • Minced fresh cilantro, for serving
  • Cooked rice or cauliflower rice, for serving (optional)

Instructions

  1. Sauté Vegetables: Heat the olive oil in a large pot over medium heat until glistening. Add the diced onion and red bell pepper, cooking and stirring occasionally until they soften, about 5 minutes.
  2. Add Aromatics: Stir in the minced garlic and cook for 1 minute until fragrant. Then add the red curry paste, stirring well to combine and soften it with the vegetables.
  3. Combine Broth Ingredients: Pour in the diced tomatoes, chicken stock, chickpeas, coconut milk, fish sauce, and sea salt. Increase the heat to high and bring the mixture to a boil.
  4. Simmer Soup Base: Reduce the heat to low and let the soup simmer for about 15 minutes, allowing the flavors to meld and deepen.
  5. Cook Chicken: Add the thinly sliced chicken breasts to the pot and simmer gently for approximately 15 minutes until the chicken is tender and fully cooked through.
  6. Wilt Greens: Stir in the chopped kale or chard (or baby spinach) and cook for about 3 minutes until the greens are wilted and tender.
  7. Season and Finish: Stir in the lime juice and adjust the seasoning with additional salt if needed. Remove the pot from heat.
  8. Serve: Ladle the soup into bowls, garnish generously with minced fresh cilantro, and serve with cooked rice or cauliflower rice if desired.

Notes

  • Adjust the amount of red curry paste based on your spice preference.
  • For a vegetarian version, substitute chicken with tofu and use vegetable broth instead of chicken stock.
  • Baby spinach will cook faster and give a milder flavor compared to kale or chard.
  • The soup can be refrigerated for up to 3 days and tastes even better the next day as flavors develop.
  • Serve with rice or cauliflower rice to make it a complete and more filling meal.

Find it online: https://marthatasty.com/coconut-curry-soup-with-chicken-chickpeas-and-hearty-greens-recipe/